Job Summary
Lead kitchen operations by managing ingredient ordering, supervising cooking to ensure recipe adherence, training staff for consistent food quality, coordinating supplier deliveries, and maintaining hygiene and cleanliness standards to deliver exceptional dining experiences.
Responsibilities
- Perform weekly and daily ordering of ingredients for each kitchen section to ensure uninterrupted food preparation
- Supervise cooking activities to guarantee dishes meet established recipes and quality standards
- Prepare mise-en-place and ingredients to support smooth daily kitchen operations
- Maintain the highest standards of kitchen cleanliness to comply with hygiene regulations
- Train new employees to achieve consistency in food presentation, taste, and texture
- Evaluate subordinate performance and recommend promotions or other personnel actions based on assessments
- Ensure kitchen staff consistently follow quality, hygiene, and cleanliness protocols
- Coordinate and oversee the receipt and collection of supplier deliveries to maintain inventory accuracy
- Manage supplier relationships to secure quality goods at competitive prices
- Lead setup activities for new restaurant openings to ensure operational readiness
- Compile and submit reports related to kitchen operations for management review
- Plan menus and perform costing to optimize profitability and customer satisfaction
- Develop new products and recipes to innovate and enhance the menu offerings
- Maintain high personal hygiene standards and comply with all guidelines for safe food handling and preparation
